Raw materials: 500 grams of salted fish (home-cured freshwater fish can be).

Seasoning: 100 grams of lard, 1 gram of salt, 2 grams of monosodium glutamate (MSG), 3 grams of white vinegar, 20 grams of garlic cloves, 10 grams of dried pepper, 8 grams of edamame, 10 grams of shallots.

1, salted fish in the water to float for 2 hours out, cut into 3 cm wide pieces.

2, the pot on the fire put lard burned fifty percent hot, under the salted fish pieces of slow-frying flavor sheng out.

3, the salted fish block in the steam bowl, put dry pepper, black beans, salt, monosodium glutamate, white vinegar, garlic cloves, on the cage on high heat steam 15 minutes out, sprinkle green onion can be.